Thursday, December 25, 2014

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Recipe: Whole Wheat Pepperoni & Pineapple Pizza

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Today's recipe uses store-bought whole wheat pizza dough to make a tasty and colorful pizza with pepperoni, pineapple, black olives, grated mozzarella cheese and sweet onion.

1 1/2 pounds whole wheat pizza dough
1 medium sweet onion
Canned pineapple chunks
Pitted Kalamata or California black olives
Grated mozzarella cheese
Tomato sauce
Olive oil

Pull the dough out of the fridge and let it sit out at room temperature for a bit so it is not ice cold when you work it. Preheat the oven to 450 degrees.

Saute the sliced sweet onion in a little olive oil until it softens up a little bit and then turn the heat off.

While the onions are cooling down, push and shape the dough by hand on a lightly floured surface into a rectangle the same size as a large home baking tray.

It might take a moment to get the dough to the size desired, and then generously oil the baking tray and then carefully transfer the dough to that.

Spoon a light layer of tomato sauce or marinara over the surface of the dough, add the sauteed onions, a generous amount of thin sliced pepperoni, add some chopped, well-drained canned pineapple chunks, add a handful of sliced, pitted Kalamata olives, sprinkle the grated cheese over the top and drizzle a little olive oil around the edge of the exposed dough. Pop the tray into the preheated oven.

That will take somewhere around 20 to 25 minutes to bake on the center rack. It's a good idea to spin the tray halfway around halfway through. ClientIP:, UserAgent: CCBot/2.0 ( Profile: TWCSAMLSP